To make Rose’s Marinara Sauce
Place the olive oil in a non-reactive sauce pot over medium high heat. Break the Italian sausage into little pieces and begin to brown.Add the onions, garlic, red bell peppers, bay leaves, crushed red pepper flakes, kosher salt and black pepper. Reduce heat to medium and allow flavors to marry together for 5 -10 minutes. Deglaze with 2 cups of white wine and reduce by half. Add chicken stock, both canned both canned tomatoes and bring mixture to a boil then reduce to a low simmer. Cook slowly stirring occasionally for 45 minutes to 1 hour. Remove bay leaves and place mixture into a blender with basil leaves & pecorino cheese and puree.
Follow directions on the pasta carton and begin cooking pasta. While water for pasta is heating; In a medium to large skillet over medium heat add 3 tbls olive oil. Add diced smoked pork shoulder, carrots and onions. Allow to lightly caramelize. Deglaze with chicken stock and stir well scraping up and tasty bits from bottom of pan. Add Rose’s Marinara sauce and bring to a simmer. When pasta is very al dente, add to skillet with meat and sauce. Now add broccoli and stir gently together. In a separate bowl, place cheddar cheese, panko, chipotle powder and 1/4 cup olive oil into a bowl and mix well. Divide up pasta mixture into 4 large ovenproof pasta bowls or one large baking dish and sprinkle cheddar cheese bread crumb mixture on top. Place pasta under broiler until golden brown.